Ivar's Clam Chowder

Recipe by LisaA
READY IN: 40mins
YIELD: 1 pot
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a medium saucepan, drain the juice from the clams; set the clams aside.
  • Combine clam juice with the onions, celery and potatoes.
  • Add enough water to barely cover and simmer, covered, over medium heat until the potatoes are tender, about 20 minutes.
  • In a large saucepan, melt the butter.
  • Add flour and stir in to the butter.
  • Slowly whisk in the warm half-and-half.
  • Cook and whisk until smooth and thick, about 5 minutes.
  • If you want a thinner chowder, add 1/2 to 3/4 cup water or clam broth.
  • Add the vegetables with their cooking liquid, clams, salt, pepper and sugar to the pan.
  • Stir well and adjust the seasonings if necessary.
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RECIPE MADE WITH LOVE BY

@LisaA
Contributor
“I've had this recipe for three years. If I remember right the person who gave it to me said it came from a newspaper article from Seattle Washington. I love this recipe. Just be careful not to make this when you're really tired. Worst cooking disaster was misreading 1/2 tea sugar for 1/2 cup. Talk about yuck! Cooking and prep time is just a guess. It's been a good year since I made this last.”